Saturday 22nd June at 8.45am - Special Event Greek Cooking Class with Kelly Michelakis from The Hellenic Odyssey. I am very excited to announce this Greek Cooking Class with Kelly Michelakis - Kelly is a passionate Greek home cook with a proud heritage; she will guide you to through the Mediterranean diet, its origins and its [...]
This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked with some extra virgin olive oil, it makes a lovely salad dressing. Make 2 x 500ml jars Ingredients Brine 2 [...]
Serves 4 This is one of my favourite chilled soups and is a delight for lovers of garlic. A traditional and popular Spanish cold soup, Ajo Blanco is typical from Granada and Málaga, Andalusia. It is older than the more common red version, with tomatoes, which was not possible until tomatoes were introduced into Europe [...]
We use buttermilk from time to time in cooking classes and often people do not really know what it is, how to use it or how to make it. You may find this interesting. Some notes on buttermilk. What is buttermilk Buttermilk is similar to yoghurt. Originally it was the name given to the liquid, [...]
Salt has been used since ancient times to preserve food, such as salmon gravlax, and in the koshering of meat; it is still used so today. Unfortunately, it is also a most misunderstood food. Like a lot of other foods, such as fat, it went out of favour last century as it was linked to [...]
Dukkah is an old Egyptian specialty condiment. It is a loose blend of nuts and spices in a dry, crushed but not to a powdered, form. The name “Dukkah” is derived from the Arabic word “to pound” referring to how all the spices are pounded together to prepare the dish. It is a very personal [...]
Makes 2 loaves There are many versions of this recipe. Anne Willan, of La Varenne Cooking School in Burgundy, included her pain d’épices in a couple of her many books on French Cuisine, ‘The country cooking of France’ and ‘Real Food’. Recently, in St Jean de Losne, Burgundy, our host cooked her grandmother’s pain d’épices for [...]
After our visit to the red craw crayfish farm in Wolvi, and cooking those delicious red craws I wrote about in a previous post, I used the red craw shells to make my fabulous, flavoursome crab stock. Usually I make this stock as I have written in this recipe below with blue swimmer crabs. When [...]
Last Saturday, friends invited us to join them on a foodie road trip around Pomona and Kin Kin to visit a few local producers, who are part of the Cooloola Farm Food Trail. Our first stop was the fresh water crayfish farm, Alba Aquaculture at Wolvi, near Kin Kin and on the Kin Kin–Gympie road, [...]
Ingredients Makes 300ml 2 large egg yolks 1 clove garlic minced Pinch of saffron threads infused into the lemon juice or olive oil 2tbsp lemon juice, plus extra if needed 250ml sunflower oil 120ml extra virgin olive oil sea salt and white pepper To make the aïoli: In a large bowl, whisk the egg yolks, [...]
